Pistachio Raspberry

Pistachio Raspberry Cake is a stunning and flavorful dessert that combines the rich, nutty taste of pistachios with the tart sweetness of fresh raspberries. With a soft, moist cake base made from ground pistachios and a luscious raspberry filling, this cake is perfect for birthdays, special occasions, or simply treating yourself to an elegant dessert. The vibrant green of the pistachios and the deep red of the raspberries make this cake as beautiful as it is delicious!

Why You’ll Love This Recipe

• Unique flavor combination – The nutty pistachios pair perfectly with the bright tartness of raspberries.
• Moist and tender texture – The ground pistachios add richness and depth.
• Beautiful presentation – A cake that looks as stunning as it tastes.
• Great for special occasions – Ideal for birthdays, holidays, or afternoon tea.
• Customizable – Add a creamy frosting, drizzle with glaze, or leave it simple.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• Unsalted butter, softened
• Sugar
• Eggs
• Vanilla extract
• Ground pistachios
• All-purpose flour
• Baking powder
• Salt
• Whole milk or buttermilk
• Fresh or frozen raspberries

For the Filling and Frosting:

• Raspberry jam or fresh raspberry compote
• Heavy whipping cream or cream cheese frosting
• Powdered sugar
• Chopped pistachios (for garnish)

Directions

1. Prepare the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a bowl, cream the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together ground pistachios, flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
6. Gently fold in the raspberries.

2. Bake the Cake

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool completely before assembling.

3. Assemble the Cake

1. Spread a layer of raspberry jam or fresh raspberry compote over one cake layer.
2. Top with whipped cream or cream cheese frosting.
3. Place the second cake layer on top and frost the entire cake.
4. Garnish with chopped pistachios and fresh raspberries.

4. Serve and Enjoy

1. Slice and serve immediately, or refrigerate for a few hours for a firmer texture.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Chill Time: Optional, 1 hour
• Total Time: ~50 minutes

Variations

• Gluten-Free Version – Use almond flour or a gluten-free flour blend.
• Vegan Option – Substitute eggs with flax eggs and use a dairy-free butter alternative.
• Lemon Pistachio Cake – Add lemon zest for a citrusy twist.
• Chocolate Drizzle – Drizzle melted dark chocolate over the top for extra indulgence.
• Extra Nutty – Mix in chopped pistachios for added texture in the batter.

Storage/Reheating

• Refrigeration – Store in an airtight container in the fridge for up to 4 days.
• Freezing – Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw before serving.
• Reheating – Serve chilled or bring to room temperature before enjoying.

FAQs

Can I use store-bought pistachio flour?

Yes! Pre-ground pistachio flour works well and saves time.

How do I prevent my raspberries from sinking?

Toss them in a little flour before folding them into the batter.

Can I make this into cupcakes?

Absolutely! Reduce the baking time to about 18-20 minutes.

What frosting pairs best with this cake?

Cream cheese frosting, whipped cream, or a light buttercream complement the flavors beautifully.

Can I use frozen raspberries?

Yes, but don’t thaw them before adding to the batter to prevent excess moisture.

Is this cake overly sweet?

No, it has a balanced sweetness that pairs well with the tart raspberries.

Can I add almond extract?

Yes! A little almond extract enhances the nutty flavor of the pistachios.

How do I make the cake greener naturally?

Use finely ground pistachios and a small amount of matcha powder for a natural green hue.

Can I substitute the raspberries?

Yes, strawberries or blackberries work as great alternatives.

Should I toast the pistachios before using?

Toasting enhances their flavor, but it’s not required.

Conclusion

Pistachio Raspberry Cake is a beautifully balanced dessert with rich, nutty flavors and bright, tart raspberries. Whether for a celebration or a special treat, this cake is sure to impress with its elegant presentation and delicious taste. Try it today and enjoy a slice of nutty, fruity perfection!

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• Author: Mariem
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 10 minutes
• Yield: 8 pieces 1x
• Category: Side Dish, Bread
• Method: Pan-Fried
• Cuisine: Italian

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Description

Soft and fluffy Garlic Butter Bread, pan-seared to golden perfection and infused with a rich, garlicky butter glaze. A must-have side dish for pasta, soups, or simply as a snack!

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Ingredients

Units USM Scale 1x2x3x

• • 2 cups all-purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp instant yeast
  • 3/4 cup warm water
  • 2 tbsp olive oil

  For Garlic Butter Topping:

  • 1/4 cup unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp salt

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Instructions

• 1. Prepare the Dough:
     • Mix flour, sugar, salt, and yeast in a bowl.
     • Add warm water and olive oil, mixing until a dough forms.
     • Knead for 8–10 minutes until smooth.
     • Cover and let rise for 1 hour.
  2. Shape & Cook:
     • Divide dough into small portions and flatten slightly.
     • Heat a pan over medium-low heat.
     • Cook each piece for 2–3 minutes per side until golden.
  3. Make Garlic Butter & Brush:
     • Mix melted butter, garlic, parsley, and salt.
     • Brush over warm bread and serve hot.

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Notes

• Add cheese for a cheesy garlic bread twist.
• Use roasted garlic for a deeper flavor.